There's an old addage in the old time, old fashioned BBQ business. "Cooked real slow, served real fast." We subscribe to that, so here's a great place to talk about our cooking processes.
On the first day, we'll take some pure vegetable oil, and rub down all of our meats. We will then coat these "roasts" with the dry rub developed especially for that cut. We then wrap the meat in cellophane, and let it rest for 24 hours or until the incredible flavors of the rub are absorbed in the roasts.
On day two we'll have our state of the art "ole hickory" smoker fired up. We will put a mix of mesquite and pecan wood in the smoker, and smoke the meats for a few hours.
On day three, when you're ready to eat, we'll pull these roasts out of the warming boxes, shred (or chop, depending upon the cut), and serve them to you. Because of the nature of our food, it will take a matter of seconds to plate you pork or brisket, and have it on it's way to you! Cooked slow, served fast!